The BEST Eggless Pancakes Ever & Video

Name: Eggless Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 27 min
Ingredients: 1 Cup All Purpose Flour; 1 Teaspoon Sugar; 1/4 Teaspoon Ground Cinnamon; 2 Teaspoons Baking Powder; 1/4 Teaspoon Salt; 1 Cup Milk ((I Used 2%)); 1 Tablespoon Vegetable Oil; 1 Tablespoon Water; 1 Teaspoon Vanilla Extract; 2 Tablespoons Butter

Modified: Oct 29, 2024 by Madhuram · 2,154 Comments.

4.91 from 865 votes

8.9Kshares

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.

Jump to:

Why this recipe works?
Step-by-Step Instructions
Taste & Texture
Recipe
Ingredients and Substitutes
Readers Feedback
Recipe FAQs
Comments

Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together. Egg-Free Pancakes

Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke. Eggless Pancakes Ready to eat!

Why this recipe works?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.

Step-by-Step InstructionsHere are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Whisk together the dry ingredients.

2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.

3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.

4. Lumps are perfectly fine. Set aside for a couple of minutes.

5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.

6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.

7. Batter is ready. Leave it for 2 minutes.

8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.

Once you see some bubbles. flip it over.

9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.

10. Egg-free pancakes are ready!

Taste & Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

Recipe

Suggested Reading: The BEST Fluffy Eggless Omelettes Video RecipeIngredients and Substitutes

All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.

Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.

Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.

Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.

Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.

Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.

Readers Feedback

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️

Amy said: ⭐⭐⭐⭐⭐
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you

Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!

Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.

Recipe FAQs

Can I make these eggless pancakes gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Can I make these pancakes vegan?

Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Can I make the batter ahead of time?

Yes, you can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.

Can I make these pancakes ahead of time?

Yes, you can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.

Can I freeze these pancakes?

Absolutely! Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.

Can I use this eggless pancake batter to make baked pancakes?

Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.

Can I double the recipe?

Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.

More Eggless Pancakes/Waffles

Ingredients Used: All-purpose Flour, baking powder, blueberry, butter, cinnamon, Milk-Dairy, oil, Sugar-White, valentines day

Comments

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All comments I made this Questions

Rachel says

May 24, 2020 at 8:46 am

I was out of eggs on Sunday morning and didn’t want to go to the store. This was definitely the right recipe to use! Delicious

Reply
- Madhuram says
  
  May 28, 2020 at 4:29 pm
  
  Thanks for the feedback, Rachel.
  
  Reply
Sarah says

May 24, 2020 at 8:21 am

Can you store left over batter in the fridge? if so how long does it last?

Reply
- Madhuram says
  
  May 28, 2020 at 4:29 pm
  
  I have not stored it for more than a day, Sarah. So I'm not sure how long it keeps good.
  
  Reply
BJ says

May 22, 2020 at 6:49 pm

These pancakes were really good and super easy to make! I'll definitely be making these again, even if I haven't run out eggs!

Reply
- Madhuram says
  
  May 28, 2020 at 4:32 pm
  
  Thanks for the feedback.
  
  Reply
Abby Tankersley says

May 20, 2020 at 10:01 am

Hi...I wanted to thank you for sharing this recipe. This is my go to pancake recipe!! My son is allergic to eggs
And I make these all the time. We all love them. Thanks again...Abby

Reply
- Madhuram says
  
  May 28, 2020 at 4:33 pm
  
  You're welcome, Abby.
  
  Reply
Eloise says

May 17, 2020 at 12:53 pm

I tried the recipe and the pancakes were awsome. I am vegetarian so i do not eat eggs. I cooked these pancakes for my dads birthday and he loved them. Thank you so much for these eggless recipies.
i have heard of people deep - frying pancakes, so can i deep fry these pancakes?

Reply
- Madhuram says
  
  May 18, 2020 at 3:22 pm
  
  You're welcome, Eloise. I have never heard of deep-frying pancakes. So not sure how this will turn out.
  
  Reply
DrCarol says

May 17, 2020 at 9:40 am

So these are absolutely the best ever eggless pancakes and I have made lots of them. We are animal and gluten free so I used earth balance sticks and coconut oil, coconut milk, gf flour mix, and organic raw cane sugar as substitute! Very fluffy and so delicious! PS: add chopped pecans and used organic pumpkin syrup and it was like having pumpkin nut cake for breakfast!

Reply
- Madhuram says
  
  May 17, 2020 at 11:51 am
  
  That's wonderful to know, DrCarol! Thank you for the feedback.
  
  Reply
Michaela says

May 16, 2020 at 8:58 pm

This was the first time I’ve made egg-free pancakes and they were great! They taste delicious with the addition of a little cinnamon. Perfect for that last-minute moment when you realise you have no eggs or you’re having vegan friends for breakfast (changing milk of course).

Reply
- Madhuram says
  
  May 17, 2020 at 11:52 am
  
  Thanks, Michaela.
  
  Reply
Mandi Wick says

May 16, 2020 at 7:34 am

I can wait to try these !
My son has a severe egg allergy and so far I have found only one brand of shelf pancakes he can eat and I personally don’t like them 🙂
I am no good cooking from scratch but I have complete faith that these will work out !! Thank you so much

Reply
- Madhuram says
  
  May 17, 2020 at 11:54 am
  
  All the best, Mandi! Hope you and your son will like these pancakes.
  
  Reply
Melissa says

May 15, 2020 at 6:33 am

Excellent recipe. Have made now twice with vanilla cashew milk instead of milk because wanted to use it up. So fluffy! Will try next without butter to see difference, although the butter is so tasty!

Reply
- Madhuram says
  
  May 17, 2020 at 11:55 am
  
  Thank you, Melissa.
  
  Reply
Filipa says

May 15, 2020 at 2:12 am

This was really good. I loved the tips you gave too. TY! :). I definitely plan on trying it again.

Reply
- Madhuram says
  
  May 17, 2020 at 11:58 am
  
  You're welcome, Filipa.
  
  Reply
Dhara says

May 13, 2020 at 7:43 am

Excellent recipe I am a vegetarian Jain so don’t eat eggs.
My kids love the pancakes Mad with this recipe. Thank you so much for posting eggless recipe.

Reply
- Madhuram says
  
  May 13, 2020 at 1:22 pm
  
  You're welcome, Dhara.
  
  Reply
Julia Peake says

May 12, 2020 at 7:41 am

I made these this morning and loved the recipe!! It was so easy to make and tasted delicious! We used it because we ran out of eggs...I will be using this all the time even when we do have eggs! Thank you so much!

Reply
- Madhuram says
  
  May 13, 2020 at 1:27 pm
  
  Thank you very much, Julia.
  
  Reply
MaggieSue says

May 11, 2020 at 8:25 pm

first off — SO GOOD!!! I am fully and happy!
I didn’t have eggs but was craving pancakes, found this recipe, and went for it! My judgement of pancakes are if they soak up the syrup or not and these soaked up every drop! So yummy! I can’t say I’ve ever made pancakes from scratch but I don’t think I’ll be going back to the box mix after these!
Side note: I used almond milk and couldn’t tell the difference.

Reply
- Madhuram says
  
  May 13, 2020 at 1:28 pm
  
  Wow! Thank you very much for the feedback, Maggie.
  
  Reply
Matthew says

May 11, 2020 at 10:41 am

Thank you sooooooo much for sharing this recipe!!! I am a true lover of pancakes, but in normal New York fashion, am more accustomed to going to get them as opposed to preparing them myself. Like the rest of New York, I’m sheltering in place during the pandemic and tried restaurant delivery several times to much disappointment. Came across your recipe because I don’t have eggs and just didn’t want to go to the store. The only changes I made is that I used vanilla almond milk instead of regular milk, canola oil in place of vegetable oil (because that’s what I had), and coconut oil in lieu of butter. Babbbbyyyy when I tell these pancakes are delicious and probably the best that I’ve ever made!!!! Lol. All of this to say thank you and this will be added to my go to of recipes!

Reply
- Madhuram says
  
  May 11, 2020 at 4:43 pm
  
  Wow! Thank you so much for the detailed feedback, Mathew. You made my day!
  
  Reply
Ulika Naidoo says

May 09, 2020 at 12:41 am

I found these as wonderful as egg pancakes. The sugar content is low so I poured on some syrup and jam. Lovely and fluffy! Thank you!

Reply
- Madhuram says
  
  May 11, 2020 at 4:50 pm
  
  You're welcome, Ulika.
  
  Reply

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The BEST Eggless Pancakes Ever & Video

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